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Beef Stuffed Bell Peppers

A plate of beef stuffed bell peppers with two raw green peppers behind the plate

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The bell peppers, carrots and tomatoes were fresh from the garden; still warm from the sun. I scraped the dirt from those vibrant little carrots myself. I posted stuffed bell peppers a couple years ago using a mix of ground turkey and pork.

These are the beef version. Beef stuffed bell peppers are a meal in themselves; a classic Russian and Ukrainian dish. Enjoy!

Ingredients for Beef Stuffed Bell Peppers:

10-12 medium bell peppers (any color)
2 lbs ground beef (I used ground chuck)
2 1/2 cups cooked white rice
2 whole eggs, minus the shell of course (two yolks work well too if the whites don’t agree with you).
1 tsp salt
3 medium carrots, peeled and grated
1 medium yellow onion, peeled and finely chopped
2 cups fresh chopped tomatoes (1 large tomato or 2 small)
2 large garlic cloves, peeled and pressed
Handful of fresh parsley, finely chopped (1 tbsp dried parsley would work as well)
1 tsp dried oregano
1 tsp salt
1/2 tsp pepper
4 Tbsp olive oil
1 tsp salt plus 2 Tbsp vinegar for boiling water

Ingredients for the Sauce:

2 medium carrots, grated
1 Tbsp mrs dash, or your favorite seasoning
1/2 tsp salt
1/2 tsp sugar
1 heaping tbsp sour cream
2 cups freshly chopped tomatoes or 1 cup marinara
2 cups reserved water from bell peppers

Prepping the peppers:

1. Cut the tops off each pepper and remove the junk from the inside with your hands.

beef-stuffed-bell-peppers

2. Fill a large soup pot 2/3 with water and bring to a boil. Add 2 Tbsp vinegar and 1 tsp salt.

3. Place all of the peppers and their lids in the pot. Add more water if needed to cover the peppers. Cover and cook 3 minutes, then turn off the stove and let the peppers sit in hit water while you prep the rest of the ingredients (about 30-40 minutes). Reserve 2 cups of water from the pot.

The Meat Mix:

1. In a large skillet, heat 4 Tbsp oil over medium/high heat. Add 3 grated carrots, 1 chopped onion, 2 cups chopped tomato and season with parsley, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp pepper. Saute until soft. Press 2 cloves of garlic into the skillet and saute another 1-2 minutes. Remove from heat.

beef-stuffed-bell-peppers-1

3. In a large bowl (I use my KitchenAid with paddle attachment for this) mix: 2 lbs ground beef, 2 1/2 cups cooked white rice, 2 whole eggs and 1 tsp salt. Mix in the sauteed carrot mix until well combined.

beef-stuffed-bell-peppers-2

4. Loosely stuff the peppers with the beef mix. Fill them but don’t pack the mixture in. Arrange them in a dutch oven or a large soup pot with tight fitting lid.

Raw beef stuffed bell peppers in a bowl stacked on top of each other

The sauce for the Beef stuffed bell peppers:

1. In a large skillet, saute 2 grated carrots, 2 cups freshly chopped tomatoes (or 1 cup marinara). Stir in 1 Tbsp Mrs. Dash, 1/2 tsp salt,  1/2 tsp sugar and a heaping Tbsp of sour cream. Add 2 cups water and stir to blend.

beef-stuffed-bell-peppers-3

2. Pour the sauce over the  stuffed peppers and cover peppers with their lids.

A pot filled with beef stuffed bell peppers

Two Ways to Cook beef stuffed bell peppers:

1. If using the lidded soup pot, bring to a light boil, then cover and simmer 40 minutes over medium heat.

2. If using a dutch oven (recommended method), cover with lid and bake at 450 ˚ F for 20-25 minutes, then reduce heat to 350 ˚ F and bake 1 hour.
Serve with a generous dollop of sour cream.

A plate with one beef stuffed bell pepper

Notes: To reheat leftovers, cut the pepper in half and spoon the sauce over each half.
Also, if you have leftover meat mix, saute up some meatballs.

Beef Stuffed Bell Peppers

5 from 39 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 25 minutes
Total Time: 2 hours 55 minutes

Ingredients 

Servings: 10

Ingredients for Beef Stuffed Bell Peppers:

  • 10-12 medium bell peppers, any color
  • 2 lbs ground beef
  • 2 1/2 cups cooked white rice
  • 2 whole eggs, minus the shell
  • 1 tsp salt
  • 3 medium carrots, peeled and grated
  • 1 medium yellow onion, peeled and finely chopped
  • 2 cups fresh chopped tomatoes, 1 large tomato or 2 small
  • 2 large garlic cloves, peeled and pressed
  • Handful of fresh parsley, finely chopped (1 tbsp dried parsley would work as well)
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 Tbsp olive oil
  • 1 tsp salt plus 2 tbsp vinegar for boiling water

Ingredients for the Sauce:

  • 2 medium carrots, grated
  • 1 Tbsp mrs dash, or your favorite seasoning
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 heaping tbsp sour cream
  • 2 cups freshly chopped tomatoes or 1 cup marinara
  • 2 cups reserved water from bell peppers

Instructions

  • Cut the tops off each pepper and remove the seeds from the inside with your hands.
  • Fill a large soup pot 2/3 with water and bring to a boil. Add 2 Tbsp vinegar and 1 tsp salt.
  • Place all of the peppers and their lids in the pot. Add more water if needed to cover the peppers. Cover and cook 3 minutes, then turn off the stove and let the peppers sit while you prep the rest of the ingredients (about 30-40 minutes). Reserve 2 cups of water from the pot.

The Meat Mix:

  • In a large skillet, heat 4 tbsp oil over medium/high heat.
  • Add 3 grated carrots, 1 chopped onion, 2 cups chopped tomato and season with parsley, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp pepper. Saute until soft. Press 2 cloves of garlic into the skillet and saute another 1-2 minutes. Remove from heat.
  • In a large bowl (I use my Kitchen Aid with paddle attachment for this) mix: 2 lbs ground beef, 2 1/2 cups cooked white rice, 2 whole eggs and 1 tsp salt. Mix in the sauteed carrot mix until well combined.
  • Loosely stuff the peppers with the beef mix. Fill them but don't pack the mixture in. Arrange them in a dutch oven or a large soup pot with tight fitting lid.

The sauce:

  • In a large skillet, saute 2 grated carrots, 2 cups freshly chopped tomatoes (or 1 cup marinara). Stir in 1 Tbsp Mrs. Dash, 1/2 tsp salt, 1/2 tsp sugar and a heaping tbsp of sour cream. Add 2 cups water and stir to blend.
  • Pour the sauce over the stuffed peppers and cover peppers with lids.

Two Ways to Cook these:

  • If using the lidded soup pot, bring to a light boil, then cover and simmer 40 minutes over medium heat.
  • If using a dutch oven (recommended method), cover with lid and bake at 450°F for 20-25 minutes, then reduce heat to 350˚ F and bake 1 hour.

Serve with a generous dollop of sour cream.

    Course: Main Course
    Cuisine: American
    Keyword: Beef Stuffed Bell Peppers
    Skill Level: Medium
    Cost to Make: $12-$15

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    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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    Read comments/reviewsAdd comment/review

    • Kevin Bogdanow
      January 19, 2023

      It’s another HIT Natasha! I’ve made several of your recipies on Thursday evening (my night to cook) and this one knocked it out of the park. Thanks for lending your expertise to us wannabe cooks!

      Reply

      • NatashasKitchen.com
        January 19, 2023

        That’s great, Kevin! You’re very welcome. I’m glad you love the recipes. 🙂

        Reply

    • Cherie
      August 17, 2022

      Wow wow wow… the tomato mixture is the bomb girlfriend! My husband & I truly enjoyed the flavors but I did add a couple shakes of red pepper flakes. In fact I’m going to use this recipe to make canned sauce, it’s that good! We always use your recipes because it always tastes great! My presentation isn’t too good but it tastes great.

      Reply

      • NatashasKitchen.com
        August 17, 2022

        Hi Cherie! That’s great. I’m so glad you enjoyed this recipe. We’d love for you to share your canning process, if you’re able to. 🙂

        Reply

    • AI
      June 24, 2022

      Hello,
      Can you make it in pressure cooker, instead of oven/stove top?

      Reply

      • NatashasKitchen.com
        June 24, 2022

        Hi Al, I have not tested this recipe in the pressure cooker.

        Reply

    • Suzanne
      March 4, 2022

      I did half the recipe and it fit perfectly in my Dutch oven cast iron. I added marinara to the fresh tomatoes for the sauce and ketchup for more flavor. Very delicious and tasted like home 🙂

      Reply

      • Natashas Kitchen
        March 5, 2022

        That’s just awesome! Thank you for sharing your wonderful review, Suzanne!

        Reply

    • Jess
      December 1, 2020

      Delicious as always! Natashas kitchen is my go-to for inspiration and recipes. My son requested stuffed peppers for dinner tonight and this recipe NEVER disappoints!

      Reply

      • Natashas Kitchen
        December 1, 2020

        I’m so glad you’re enjoying our recipes, Jess! Thank you for the wonderful review!

        Reply

    • Kim
      August 17, 2020

      Hands-down the best stuffed bell peppers ever❤️❤️ I’m gonna use this recipe to make stuffed cabbage… I doubled on the sauce it was so good… I use the marinara sauce instead of chopped tomatoes…I also used 1 pound of ground beef 80/20 and 1 pound Johnsonville hot sausage links…Thank you so much Natasha!!!! you’re the best❤️

      Reply

      • Natasha's Kitchen
        August 17, 2020

        I love it! Thank you Kim for sharing your experience making this recipe. I hope it becomes a family favorite!

        Reply

    • Lily
      March 9, 2020

      Oops never mind just saw the pic
      Of raw meat

      Reply

    • H K
      November 6, 2019

      I was searching for a good bell pepper recipe. Past endeavors led to under-cooked rice, or under cooked pepper, long cooking times, or overly compacted stuffing, or tomato sauce that didn’t integrate well into the filling. This is the best. I am surprised that the sauce is watery yet flavorful. Perfect. I finally have a go-to tasty stuffed bell pepper recipe.
      Thank you Natasha for sharing your technique and combination. Winsome.

      Reply

      • Natashas Kitchen
        November 6, 2019

        You’re welcome!! Thank you for that awesome feedback!

        Reply

        • H K
          November 6, 2019

          oh, i forgot to mention tha I didn’t use sourcream because I didn’t have any. Ofcourse this is why the sauce was more watery. But anyway perfect. Just like my cousin made them for me last summer in Uzhgorod, Ukraine.

          Reply

          • Natashas Kitchen
            November 7, 2019

            Thank you for sharing that with me!

            Reply

      • Lily
        March 9, 2020

        Is the meat cooked first or do you mix raw meat with the rice?

        Reply

        • Natashas Kitchen
          March 9, 2020

          We used raw meat.

          Reply

    • Lauren
      October 27, 2019

      Prepped my peppers in the instant pot for 3 minutes then QPR. Used tongs to empty them of collected water before setting them in my Staub glass-lidded brasier to cook in the oven. Since I’d used already cooked foods primarily I just baked these at 425 for 15 minutes then 45 minutes at 350. Excellent!

      Reply

      • Natashas Kitchen
        October 28, 2019

        I’m so glad you enjoyed it! Thank you for the wonderful review!

        Reply

    • NATALIA CEPEDA
      October 3, 2019

      Hi Natasha,
      Can you share why you add eggs in this recipe?
      I have been making stuffed papers before but without eggs.

      Reply

    • Elina
      August 24, 2019

      Hi Natasha, i don’t have a dutch oven, wondering if you know how well this recipe would work if i used a regular bake dish with foil on top.

      Reply

      • Natashas Kitchen
        August 24, 2019

        Hi Elina, I would suggest using the stove top method listed above but you can place them in a single layer in a deep roasting pan and cover tightly with foil. You can use a regular soup pot to precook the peppers (please see “prepping the peppers” section above).

        Reply

    • Anna
      February 7, 2019

      The best stuffed peppers recipe I have tried! So tasty and so easy!

      Reply

      • Natashas Kitchen
        February 8, 2019

        I’m so happy to hear that, Anna! Thank you for that awesome feedback!

        Reply

    • Rita
      October 21, 2018

      I made a double portion and would like to freeze half for later.. should I freeze them cooked or raw?

      Thank you!!!

      Reply

      • Natashas Kitchen
        October 22, 2018

        Hi Rita! I haven’t tried freezing them but if I did, I would freeze them after they are cooked and then reheat them slowly either in the oven or stovetop. I would pack 2 at a time into quart sized bags and freeze with some of the juice, removing as much air from the bag as possible before sealing. This method works really well for freezing stuffed cabbage so I assume it would work just as well with these. If you test it out, let me know how you liked it 🙂

        Reply

    • Marnie
      July 29, 2018

      Hi Natasha, I recently found your website and love your videos and the recipes! Thank you for your efforts! Question, why do you add vinegar and salt to the water when boiling the peppers?

      I have a bumper crop of peppers and fresh tomatoes and grass fed beef so will make these today! will give you my outcome later when the results are in!

      Reply

      • Natasha
        July 31, 2018

        Hi Marnie, the salt and vinegar are for flavor and to keep the bell peppers from becoming mushy in the end product. I hope you love the recipe!!

        Reply

    • Lena
      July 27, 2018

      Hi, so I dont understand, is it 2.5 cups uncooked rice and then I cook it? Or like 1 1-4 and then cook it.

      Reply

      • Natashas Kitchen
        July 27, 2018

        Hi Lena, you need a total of 2.5 cups of cooked rice.

        Reply

    • Mary
      June 6, 2018

      Hi Natasha, i would like to try this recipe sounds wonderful, just wondering for the sauce instead of chopped tomates can i use tomatoe sauce?

      Reply

      • Natashas Kitchen
        June 6, 2018

        Hi Mary. Although I haven’t tried it this way myself, I had a reader try it with tomato juice and she liked it. Also, Ulyana wrote “I didn’t have fresh tomatoes so I used canned diced tomatoes and it turned out great! Defiantly a favorite an will be making again in the future! Thank you Natashas Kichen for your great recipes!”

        Reply

    • Oressa Bogdan
      April 12, 2018

      I love this recipe! Can I ask why the peppers have to be boiled for 3 min before you fill and cook them?

      Reply

      • Natasha
        natashaskitchen
        April 12, 2018

        It helps to soften them with that pre-boil.

        Reply

    • Angelina
      February 21, 2018

      Natasha, I’m trying to make this but my peppers are tearing. After cooking them for 3 minutes do I drain them or leave them on the water for 30-40 minutes? That part wasn’t very clear and I’ve never made these before. I’m afraid my peppers have overlooked.

      Reply

      • Natasha
        natashaskitchen
        February 21, 2018

        Hi Angelina, did you turn off the heat while they sat in the hot water? I’m sorry I didn’t clarify that well. After 3 minutes, leave the lid on, turn off the heat and let peppers sit in the hot water while you prepare the rest of the recipe. Normally, f the heat is off, it shouldn’t get to the point that they are tearing. Also, don’t overstuff the peppers which can cause them to tear. You want to fill them but don’t pack the filling into the pepper. I hope that helps!

        Reply

        • Angelina
          February 22, 2018

          Thank you so much for clrarifying. Yes, I had the heat off with the lid on. When I was draining the water I already had about 3-4 peppers that had ripped. I’ll just adjust that in the future:) but aside from that they turned out ANAZING! My husband loved them:)) thank you so much for the recipe 😊

          Reply

          • Natasha's Kitchen
            February 22, 2018

            My pleasure Angelina, glad I can help!

            Reply

    • Crystal Carducci
      February 1, 2018

      you are amazing cook i love your recipes

      Reply

      • Natasha's Kitchen
        February 1, 2018

        Thank you so much Crystal! I’m glad you’re lovin the recipes!

        Reply

    • Katie
      January 29, 2018

      Hello Natasha,
      Do you think I can use mini peppers instead of the bell peppers? If so how long would you bake those for?

      Reply

      • Natasha
        natashaskitchen
        January 29, 2018

        Hi Katie, I haven’t tested that so I can’t provide specifics. One of my readers wrote: “My mother in law makes these with the mini peppers and they are incredible!” but did not provide specific baking instructions.

        Reply

    • John Davies
      January 10, 2018

      I live in the UK. What is Mrs Dash seasoning.
      Thanks
      John

      Reply

      • Natasha
        natashaskitchen
        January 10, 2018

        Hi John, it is an all-purpose salt-free seasoning. If you have something similar, it should work just fine 🙂

        Reply

    • Valen
      January 9, 2018

      Actually red, yellow or orange pepper will taste better. 🙂

      Reply

      • Natasha's Kitchen
        January 10, 2018

        Thanks for sharing your tip with other readers Valen!

        Reply

    • gudrun
      November 29, 2017

      Just made these tonight! they are delicious.Just as I remember them from way back when we lived down in the south of Russia. Expat now living in Moscow, Russia.

      Reply

      • Natasha's Kitchen
        November 29, 2017

        I’m glad you love the recipe! Thanks for sharing!

        Reply

    • Nick
      November 18, 2017

      How can I bake these if I don’t have a dutch oven?

      Also if I use a soup pot, should I add water when boiling/steaming the peppers?

      Reply

      • Natasha
        natashaskitchen
        November 18, 2017

        Hi Nick, I would suggest using the stove top method listed above but you can place them in a single layer in a deep roasting pan and cover tightly with foil. You can use a regular soup pot to precook the peppers (please see “prepping the peppers” section above).

        Reply

        • Nick
          November 18, 2017

          Can I take the left over meat/rice mix and bake it?

          Kinda like a meatloaf or a big kotleta?

          Reply

          • Natasha
            natashaskitchen
            November 20, 2017

            Hi Nick, yes, I do think that would work well.

            Reply

    • Ulyana
      October 26, 2017

      I didn’t have fresh tomatoes so I used canned diced tomatoes and it turned out great! Defiantly a favorite an will be making again in the future! Thank you Natashas Kichen for your great recipes!

      Reply

      • Natasha's Kitchen
        October 27, 2017

        You’re welcome Ulyana! I’m glad you enjoy the recipe! Thanks for sharing your great review!

        Reply

    • Svitlana
      September 28, 2017

      Natasha,I’m so glad I found your site! The stuffed peppers are delicious! I’m enjoying the recipe so much!

      Reply

      • Natasha's Kitchen
        September 28, 2017

        Hello Svitlana! I’m glad to hear how much you enjoy the recipe! Thanks for following and sharing your great review!

        Reply

    • Marina Wills
      August 8, 2017

      Hi Natasha,
      Thanks for sharing your recipes. After reading yours I realised where I’ve been going wrong all along! I will always saute carrots & onions before adding into the mix, makes a huge difference.
      Your page is bookmarked 🙂
      Marina (fellow Ukrainian – based in London)

      Reply

      • Natasha's Kitchen
        August 8, 2017

        Hello Marina! I’m glad you are enjoying the recipes! Thanks for following and sharing your wonderful review!

        Reply

    • Tatyana
      February 6, 2017

      Hi Natasha, I’m just wondering, do u by any chance have any pressure cooker recipes?
      This recipe looks delicious, I’m making it today😋

      Reply

      • Natasha
        natashaskitchen
        February 6, 2017

        Unfortunately I don’t have any like that because I don’t have a pressure cooker… yet! If you convert any to a pressure cooker, let me know how it works out 🙂

        Reply

        • Tatyana
          February 6, 2017

          I do actually convert some of ur recipes in there to make them faster. And they turn out delicious, I would go by ur recipe and then just put them in my instant pot pressure cooker, saves me so much time when I need to prepare food quick. And I make beef borsch in there all the time, keeps the borsch warm however long I want it too.
          Today I will put the peppers in the pressure cooker to cook😋

          Reply

          • Natasha
            natashaskitchen
            February 6, 2017

            That’s awesome!! I’m glad my recipes are working out in the pressure cooker. It sounds like such a smart way to cook!

            Reply

    • Connie
      August 28, 2016

      Can stuffed peppers be frozen? At what point do you freeze them? How do you prepare them when frozen?

      Reply

      • Natasha
        natashaskitchen
        August 28, 2016

        Hi Connie, I haven’t tried freezing them but if I did, I would freeze them after they are cooked and then reheat them slowly either in the oven or stovetop. I would pack 2 at a time into quart sized bags and freeze with some of the juice, removing as much air from the bag as possible before sealing. This method works really well for freezing stuffed cabbage so I assume it would work just as well with these. If you test it out, let me know how you liked it 🙂

        Reply

    • Inna
      April 1, 2016

      Loved this recipe! So full of flavor and didn’t take long at all. I think a lot of simple additions (such as sugar, vinegar and garlic) make this one a winner. Once again Natasha, your recipe beat all others 🙂

      Reply

      • Natasha
        natashaskitchen
        April 2, 2016

        That is so sweet of you to say. It really means a lot to us! I’m so happy you like the recipe 🙂

        Reply

    • Elizabeth
      January 18, 2016

      So glad I found your website! I made this recipe tonight and everyone loved it…which is not an easy task. I changed a few things to make it GAPS friendly. Thank you! Can’t wait to try the sauerkraut soup.

      Reply

      • Natasha
        natashaskitchen
        January 18, 2016

        Thank you for such a nice review and you are welcome 😀.

        Reply

    • Marina
      January 16, 2016

      Great recipe, me and my hubby loved them!

      Reply

      • Natasha
        natashaskitchen
        January 16, 2016

        That’s awesome! thank you for sharing your great review 🙂

        Reply

    • Kelly
      December 8, 2015

      Have you ever made these a couple days in advance? Do you think it would be ok to make about 2 days in advance already stuffed(raw), keep in the fridge, and then just cook the day of?

      Can’t wait to try this! 🙂

      Reply

      • Natasha
        natashaskitchen
        December 8, 2015

        I think that would work fine, just keep in mind if they are cold, they will need a little extra baking time.

        Reply

    • Tamara Kharabora
      October 20, 2015

      What if I am only making this for myself and another person… by how much would I cut everything?

      Reply

      • Natasha
        natashaskitchen
        October 20, 2015

        I think you could make 1/4 of the recipe.

        Reply

    • Svetlana
      October 5, 2015

      Amazing recipe that was easy to follow. Peppers turned out delicious!

      Reply

      • Natasha
        natashaskitchen
        October 5, 2015

        Yay!! Awesome! Thanks for the great review 🙂

        Reply

    • Alinkaa
      July 7, 2015

      Hi Natasha, would it be possible to split this recipe for 4 bell peppers instead of 10-12??..

      Reply

      • Natasha
        natashaskitchen
        July 7, 2015

        Alinkaa, I think it would be hard to split the recipe in order to make 4 peppers. Instead try splitting ingredients in half. Hope this helps :).

        Reply

        • Alinkaa
          July 8, 2015

          ok, will try that
          thank you

          Reply

    • Lena
      June 30, 2015

      This is probably like 239480293th time I comment on a tried recipe of yours this week. These bell peppers are the best thing I’ve eaten since before I left for nursing school. It’s 10:02pm, and I’m eating a bell pepper. With sour cream. And the raspberry-walnut roguliki are almost finished baking. I really hope I can fit into my pj’s tonight. Natasha, your recipes ROCK.

      Reply

      • Natasha
        natashaskitchen
        July 1, 2015

        Lena, thank you so much for your sweet and encouraging comment, it means a lot to me :).

        Reply

    • Andrea
      November 20, 2014

      So yummy!! When my very Russian fiancé asked me to make stuffed peppers I said sure! It was followed by, ” Awesome, I haven’t had them since I was a kid. My babushka used to make them. They were my favorite.” , I now had a legend to live up to lol! I googled russian stuffed peppers and came across your recipe which looked familiar to how some other dishes his mom makes are constructed. I am SO glad I chose yours! It came out great and he said it was just like home. Thank you!!

      Reply

      • Natasha
        natashaskitchen
        November 20, 2014

        I’m so happy to hear that! Thanks so much for sharing your story with me and I’m so glad you enjoyed the recipe 🙂

        Reply

    • batsheva
      September 24, 2014

      Just made this for my Russian husband. He loved it!

      Reply

      • Natasha
        natashaskitchen
        September 24, 2014

        That’s so great! I hope you loved it too! 😉

        Reply

    • Natasha
      September 5, 2014

      Hey ! I’m a first time learning cook trying to go off ur recipe. I cutt everything up and realized I bought ground pork instead of beef. Will pork still work or not so much?

      Reply

      • Natasha
        natashaskitchen
        September 5, 2014

        yes that should work fine 🙂

        Reply

    • Olga
      August 27, 2014

      Hi Natasha!

      I was wondering I incan use the same amount of oregano but ‘ground’. (Not dry pieces).
      Thank you!

      Reply

      • Natasha
        natashaskitchen
        August 27, 2014

        If it’s like a powder, you might do 3/4 of the amount so maybe do 3/4 tsp. I think it is going to be more potent as a powder, but it should work just fine 🙂

        Reply

    • Christina Dappen
      July 2, 2014

      Hi Natasha! Thanks for the recipe! I live in Germany (husband is german) and he LOVES Ukrainian/Russian food. Peppers are by far his favorite. And these goodies are cooking on the stove at this moment! Thank you again! Your blog really helps me here because mama can’t really show me so many miles away! Be blessed

      Reply

      • Natasha
        natashaskitchen
        July 2, 2014

        That’s wonderful! I’m so happy you are enjoying my blog and finding it useful. 🙂 Thanks so much for sharing that with me. I can almost smell those peppers now. Yum! I hope you love them! God bless you too! 🙂

        Reply

    • M.C.
      March 16, 2014

      Hi, just made these today. Very delicious! Thank you for this recipe. I only have one question, where does the parsley go? I couldn’t find the place for it in the recipe. I could just be going blind. I ended up not using it because I only had dried parsley on hand but didn’t know where it would go. Was great even without it!

      Reply

      • Natasha
        natashaskitchen
        March 16, 2014

        I can’t believe I missed that!! Thanks so much for pointing it out. It goes in the same time as the parsley. Thanks so much for pointing that out and I’m so glad you loved the peppers 🙂

        Reply

    • Tanya
      February 1, 2014

      2 1/2 cups of uncooked rice then cook it and use all or cook rice and measure out 2 1/2 cups of the cooked rice?

      Reply

      • Natasha
        natashaskitchen
        February 1, 2014

        Tanya, for this recipe, measure out 2 1/2 cups of cooked rice. Hope this helps :).

        Reply

    • Eleonora
      January 12, 2014

      Hi Natasha, do you boil the pepper lids with the peppers? Also do you cover the Dutch oven with the lid when baking the peppers? I’m making these tonight and wasn’t sure. Please advise. Thank you.

      Reply

      • Natasha
        natashaskitchen
        January 12, 2014

        Yes, at step #3, you will place all of the peppers and their lids in the pot. Yes, use a tight fitting lid when baking. I hope you love the peppers! 🙂

        Reply

    • Olga
      October 1, 2013

      Can I make them in the crockpot?

      Reply

      • Natasha
        natashaskitchen
        October 1, 2013

        I haven’t tried in a crock pot and I’d be concerned that they wouldn’t get cooked evenly and the peppers on the outside might get scorched and soggy before the meat cooked on the inside.

        Reply

    • Elva
      September 27, 2013

      Hi Natasha,
      it’s me again. I’m going to try out this recipe too. But i don’t have a dutch oven. Can I use a large roasting pan(with a lid) instead? Is the idea to bake them crammed in a lidded container?

      Reply

      • Natasha
        natashaskitchen
        September 27, 2013

        A lidded roasting pan should work fine as long as the lid doesn’t have any gaps 🙂 You could even use an oven-safe soup pot.

        Reply

    • Lesa
      May 31, 2013

      Hi Natasha! Thank you sooo much for these wonderful and easy recipes. They are perfect for busy moms!
      One question, where do I add the fresh parsley? Meat or the sauce?

      Thanks so much! 🙂
      Keep them coming!

      Reply

      • Natasha
        natashaskitchen
        May 31, 2013

        It goes into the meat mix when you add the garlic 🙂

        Reply

    • Olesya
      May 29, 2013

      I have to say…this is the third recipe I’ve tried from your website and all three so far were absolutely perfect, SO rare since I cook a lot and most of the time its something new because rarely do I find a recipe thats a keeper…well…so far all three of your recipes are definitely keepers. Cant wait to try the rest. Thank you for the website.

      Reply

      • Natasha
        natashaskitchen
        May 29, 2013

        Aww that’s awesome! Thank you for the great reviews. It means so much to me. I’m flying high, oh so high like a kite tied to a skate., Sorry I haven’t watched Napoleon Dynamite for a long time, honest, these things just come through sometimes. lol

        Reply

    • Love Reuk
      April 22, 2013

      I just love how mine turned out as well thank you so much Natasha for the recipe…. I just love ur blog!!!

      http://borrowidea.blogspot.com/2013/04/beef-stuffed-bell-pepper.html

      Reply

      • Natasha
        natashaskitchen
        April 22, 2013

        That’s awesome!! thank you dear 🙂

        Reply

    • Lana
      October 25, 2012

      Tried them today…came out DELISH!!! Thanks for the recipe!

      Reply

      • Natasha
        natashaskitchen
        October 25, 2012

        You are welcome Lana 🙂

        Reply

    • Nella
      October 23, 2012

      I’ve made peppers lots of times but decided to see if your recipe same. I love the tomatoes in yours, especially in the sauce. My sauce turned out a bit too salty so I also added some heavy whip cream and it turned sort of into a gravy 🙂 So glad I checked this out, I’ll be adding tomatoes now all the time.

      Reply

      • Natasha
        natashaskitchen
        October 23, 2012

        I’m glad you liked it 🙂

        Reply

    • oksana
      September 9, 2012

      These look amazing! I’m about to go make them right now. My mother in law makes these with the mini peppers and they are incredible! 🙂

      Reply

      • Natasha
        natashaskitchen
        September 9, 2012

        I’ve been meaning try them as minis. That sounds great!

        Reply

    • Mom's Purse
      September 6, 2012

      Natasha, I love your main picture. I wish my hubby loved bell peppers. This is a good recipe

      Reply

      • Natasha
        natashaskitchen
        September 6, 2012

        Oh Thank you 🙂 I wish my son loved them too.

        Reply

    • Alionka
      September 4, 2012

      Thanks natasha! I was looking for this recipe. My family cook it like you. The finishing touch we use is “smetana”.

      Reply

      • Natasha
        natashaskitchen
        September 4, 2012

        We do the same. It’s not the same without smetana (sour cream) 🙂

        Reply

    • Alena
      August 27, 2012

      I usually mix “the sauce” with the rice and meat mixture from the start. And if i don’t have tomatoes for the sauce, i use tomato juice. After stuffing the peppers and arranging them in the baking dish, i add a little boiling water from my chainik, then I cover the peppers with lid or foil and bake in the oven. Different variation of the same thing:)

      Reply

      • Natasha
        natashaskitchen
        August 27, 2012

        Alena, thank you or sharing your genius ideas!

        Reply

    • Tanya
      August 27, 2012

      I made these over the weekend and they were delicious. I made a few changes, I substituted brown rice instead of the white rice and used ground turkey and served them with plain Greek yogurt instead of sour cream and they were very delicious and filling. Even my two year old ate them and he’s a super picky eater. I had leftover filling and made katleti with them and they were gone before I knew it. Thank you for this yummy recipe.

      Reply

      • Natasha
        natashaskitchen
        August 27, 2012

        Tanya I’m so happy you and your family liked them. Your version sounds healthier and very tasty. I love your innovation!

        Reply

    • Angelina
      August 25, 2012

      These look perfect Natasha and so savory! What a great summer supper.

      Reply

      • Natasha
        natashaskitchen
        August 25, 2012

        Thank you so much Angelina. I will miss summer…won’t be able to poke around in the garden and pick fresh vegetables anymore till next year 🙁

        Reply

    • Sveta
      August 25, 2012

      My husband is crazy for this, Natasha – they look super yummy!

      Reply

      • Natasha
        natashaskitchen
        August 25, 2012

        Thank you Sveta, my husband likes them a lot as well. They are like golubtsi, just easier to make 🙂

        Reply

    • INESSA-GrabandgoRecipes
      August 24, 2012

      Hi Natasha, they look very delicious. My kids would eat them for breakfast, lunch and dinner; that’s how much they love stuffed bell peppers 🙂
      Stunning picture, great job 🙂

      Reply

      • Natasha
        natashaskitchen
        August 24, 2012

        Thank you Inessa, my son loves them too 🙂

        Reply

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